Gochujang Butter Tomato Ragù

Dice the onion finely. Crush the garlic under your knife blade, peel, then mince. Cut the tomatoes into rough 2-inch chunks, squeezing out a few seeds as you go.

Heat the olive oil in a wide heavy pan over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, until completely soft and sweet, about 8 minutes.

Add the minced garlic and the 40g butter. Stir continuously for 90 seconds until the garlic is fragrant and the butter is foaming.

Pour in the soy sauce and smoked paprika directly into the fat. It will sizzle dramatically — this is the bloom. Stir for 30 seconds until deeply aromatic.

Add the tomatoes and honey. Stir well, scraping up any fond from the bottom of the pan. Bring to a lively simmer.

Reduce heat to a steady gentle simmer. Cook uncovered for 18-22 minutes, stirring every few minutes, until the tomatoes have completely collapsed into a thick, glossy, jammy ragù. Season with salt and black pepper. Taste — adjust honey if the acid needs taming.

Bring a large pot of generously salted water to boil. Cook the spaghetti 2 minutes less than the package directs. Reserve at least 1 full cup of pasta water before draining.

Remove the ragù from heat. Add the 30g cold finishing butter directly to the sauce and swirl or stir vigorously until it melts into a silky, emulsified finish.

Add the drained pasta directly into the pan with the ragù. Toss energetically, adding splashes of pasta water until the sauce clings glossy to every strand and the consistency is saucy and coating — not watery, not dry. Serve immediately.